This high-protein chicken and prawn curry packs 40g of protein per serving in a creamy coconut sauce. One pan, dairy-free and meal-prep friendly!

If you like this, my Prawn Curry with Coconut Milk and Thai Red Curry Chicken are two more lean, easy weeknight curries worth trying.

A bowl of chicken and prawn curry with rice and lime slices on the side

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If you've been looking for a curry that actually pulls its weight on protein, this is the one. You get around 40g per serving, all from two low-fat proteins in a single pan.

Stacking lean chicken breast with juicy prawns gives you far more protein than a standard chicken curry for the same effort. And since it's all simmered in a creamy coconut and tomato sauce, it tastes like a proper takeaway.

I make this often when I want something genuinely satisfying while still keeping the macros in check. Plus, it reheats beautifully, so it's brilliant for meal prep too.

Why you'll love this chicken and prawn curry

Around 40g of protein per serving because you have two lean proteins in one bowl.
It's naturally dairy-free. All the creaminess comes from coconut milk, without any cream or yogurt.
Ready in just 40 minutes, so a genuine weeknight curry.

How much protein is in it?

This curry lands at roughly 40g of protein per serving, and almost all of it comes from the chicken and prawns, two of the leanest, highest-protein-per-calorie proteins you can cook with.

Prawns, in particular, are nearly all protein, so adding them to the chicken bumps up the total without adding much else.

The exact macros are in the recipe card below. Want even more protein? See the substitutions section for easy boosters.

What you'll need

Coconut oil - adds a subtle coconut note, but any neutral oil works if that's what you have.
Onion and green bell pepper - the flavor base. I use green pepper for a bit of bite, but any color works, and the pepper adds volume and fiber with barely any calories.
Garlic and ginger - fresh is best for proper curry depth. A garlic-and-ginger paste works in a pinch.
Seasonings - curry powder, garam masala, cumin, ground coriander, turmeric and red chili flakes.
Chicken breast - my lean protein of choice here; cut into 1-inch cubes so it cooks fast and evenly. Thighs work too if you want it juicier (slightly higher fat).
Crushed tomatoes - they give the sauce body and tang for very few calories.
Coconut milk - I use full-fat for the creamiest result; switch to light coconut milk if you want to keep the calories down without losing the dairy-free creaminess.
Prawns - the protein booster. I typically use frozen or raw prawns so they soak up the sauce, but cooked prawns work too (add them right at the end just to warm through).

Pro tip

Add the prawns only in the last few minutes, once the chicken is fully cooked through. Prawns need just 3-4 minutes and turn rubbery the instant they're overcooked and we want to avoid that.

How to make prawn and chicken curry

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the coconut oil in a large, deep pan over medium heat. Add the diced onion and sliced green bell pepper and cook for 4-5 minutes until softened, then stir in the garlic and ginger and cook for another minute until fragrant.

Add all the ground spices and chili flakes and cook for about a minute, stirring, until aromatic.

chicken and prawn curry making instructions

Add the cubed chicken, stir to coat, and cook for a few minutes until sealed on all sides.

Pour in the crushed tomatoes and coconut milk, stir well, and bring to a gentle simmer. Let it bubble for 10-12 minutes, until the chicken is cooked through and the sauce has thickened.

adding coconut milk to a chicken and prawn curry

Stir in the prawns and simmer for 3-4 minutes, just until opaque and pink. Stir through the fresh coriander, season to taste, and serve.

Substitutions and variations

Chicken - boneless, skinless thighs swap in easily and stay juicier. Keep the pieces a similar size.
Crushed tomatoes - use passata for a smoother sauce or chopped tomatoes for a chunkier one.
Want even more protein? Increase the chicken to 600g for the same sauce, stir in a tin of drained chickpeas with the tomatoes, or serve over lentils instead of (or alongside) rice. Each of these pushes the per-serving protein up without much extra work.

Recipe tips and notes

As written, the curry is mild and family-friendly. For medium, bump the chili flakes to ½ teaspoon and add a chopped fresh red chili. For hot, add a finely chopped bird's eye chili.
If the sauce looks too thick, loosen it with a splash of chicken stock or water.
Make sure you don't overcook the prawns. The moment they're opaque and pink, they're done.

What to serve with this chicken and prawn curry

Basmati or brown rice is perfect to soak up the sauce. If you want it low-carb, serve the curry over cauliflower rice.
This refreshing kachumber salad pairs perfectly with this curry.
Or you could try it with my super easy Indian pilau rice!

Leftovers and storage

Any leftovers will keep well in the fridge for up to 2 days - because of the prawns, I wouldn't push it longer than that.
Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water if the sauce has thickened.
Freeze in portions for up to a month, then thaw overnight and reheat as above.

More high-protein and curry recipes you'll love

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